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Rosa’s Musings: Swiss Sausage Salad, An Unforgettable Food Experience

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Rosa Mayland

This year, unlike all preceding years, I decided that I’d serve a Swiss menu for our National Day as I believe there is no better way to feel close to your roots than by cooking the foods that are a part of your identity. I also had the urge to share a traditional and summery Swiss recipe with you.

The date marks the death of the first German Emperor from the house of the Hapsburgs, the independence of Switzerland from the Austrian rulers, the alliance of the rural communes Schwytz, Uri and Unterwalden (central Alps) with a view to protecting themselves from outside attackers or anyone attempting to subject them, and the creation of the Federal Charter of 1291, a pact which ensured free trade and peace on the important mountain merchant routes.

Food Art: Puff Pastry Salad, food photography by SandeeA

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called . SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for this salad in a puff pastry. It would be a great recipe to get your kids in the kitchen!

Simon Says: Daily Food Quote, July 18, 2011

Published by Jonell Galloway + Monday, July 18, 2011 Permalink 0

by Simon de Swaan

I don’t altogether agree that a plain green salad ever becomes a bore — not, that is, if it’s made with fresh, well-drained crisp greenstuff and a properly seasoned dressing of good-quality olive oil and a sound wine vinegar. But I do agree that all this talk about ‘tossed salads’ is a bore; it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not carry on about them.–Elizabeth David, in The Spectator, 1961

Elizabeth David, food writer (1913-1992) who with wit, wisdom, and various cookery ingredients the British were obviously suspicious of, she introduced the English to fresh, flavorful fare and a sensual approach to the art of eating.

Many of her books are available in the Penguin classics series.